Sriracha Slaw


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      15 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Whether you cook your pulled pork on the grill, in the oven, or in a slow cooker, coleslaw is a classic side dish. The tangy flavor and crunchy texture pair well with rich meat. Store-bought coleslaw tends to be a disaster in my opinion. It normally resembles mayonnaise soup. This recipe has just enough dressing to coat the slaw and gets a nice punch of heat from some Sriracha chili sauce.


  • ½ cup mayonnaise
  • ¼ cup apple cider vinegar
  • 2-3 tablespoons Sriracha chili sauce
  • 3 scallions, minced
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 16 ounces shredded cabbage mix


    1. Stir the mayonnaise, vinegar, and chili sauce together in a large bowl. Add scallions and season with salt and pepper. Stir well to combine.
    2. Toss cabbage mix into bowl and stir to coat well. Feel free to use your hands!
    3. This recipe is best if you allow it to sit in the fridge for at least a few hours. Then taste for salt and pepper; it might need another pinch of both. Store in the fridge until needed!